Roasted butternut squash makes these enchiladas so hearty and flavorful (buy it pre-cut to save time!). Combined with tomatillo salsa and goat cheese, this might be my favorite way to eat squash.In the photos above, I made a half batch in a 9-in square dish - see notes below.
about 2 ounces goat cheese,crumbled (or sub another cheese)
1cuptomatillo salsa**
8small or 6 large tortillas***
optional toppings:
handful fresh cilantro
sliced avocado
fried eggs
Instructions
Preheat oven to 425 F. Pierce the whole squash a few times with a fork and microwave for 2 minutes (this makes it a little easier to peel). Allow to cool for a minute, and then remove the skin with a vegetable peeler. With a very sharp knife, slice off the ends and stand the squash upright on one end; cut it in half lengthwise. Scrape out the seeds (I use my metal tablespoon with a sharp edge). Cut the squash into small cubes.
Line a large baking sheet with a silicone liner, parchment paper or foil. Add the squash cubes to the pan and toss in about 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of chili powder and a bit of salt & pepper; stir to evenly coat. Roast at 425 F for 25-30 minutes or until easily pierced with a fork and caramelized on the edges, tossing once halfway through.
Meanwhile, prepare your garlic and mushrooms. Heat about 1 tsp of olive oil in a large pan, then add the garlic and mushrooms. Season with ½ tsp cumin and a dash of salt and pepper. Cook for 5-6 mins, stirring occasionally, or until the mushrooms are beginning to brown and shrink. Add the spinach, roughly tearing the leaves into smaller pieces, and cook, stirring continuously, until wilted. Move to a small bowl, draining any liquid.
When the squash is done, add it to a medium mixing bowl (and keep the oven on). Mash with a potato masher or fork. Taste and add more seasonings if needed.
Lightly grease a large baking dish and arrange all ingredients nearby. For small tortillas, spread 1 heaping tablespoon of the squash filling into a tortilla, sprinkle with a bit of cheese, and top with some of the mushroom & spinach mixture. Roll and place seam-side-down in the dish. Repeat with the remaining tortillas, packing them tightly together in the dish. Pour the salsa evenly over the tortillas, and top with remaining cheese. Bake at 425 F for 10-15 mins or until cheese is melty. Serve right away with any any desired toppings.
Notes
*Squash: You can buy pre-peeled and/or cubed squash to shave off some prep time - just make sure you use it within a day or so. **Tomatillo Salsa: I used Whole Foods 365 Roasted Verde and have also found some great small-batch brands at other stores. If you can find tomatillos and want to make your own, see the Pinch of Yum recipe linked below (also I'm impressed - let me know how it goes!).***Tortillas: Siete Foods Grain-Free Tortillas are great if you can find them - I’ve tried the almond and cassava flour kinds. For a traditional flour option, I look for a whole-wheat/grain type made with a few simple ingredients and no preservatives. I wouldn’t use corn tortillas for enchiladas.To make a smaller serving size: Make as directed up until the spinach - cook only as much spinach as you'll use that day. Save the rest of the prepared fillings and when you're ready for round two, reheat the mushrooms in a pan and add the spinach. Warm up the squash in the microwave for about a minute. Assemble and cook the enchiladas as before.Adapted from Pinch of Yum.